Pineapple crumble with subtle hints of coconut & cinnamon might just become your new favourite dessert recipe. Sweet yet tart tropical flavours pair well with vanilla ice cream and this easy dessert can be oven-ready in 15 minutes.
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This rather tropical pineapple crumble with cinnamon and coconut makes a delightful change to more traditional fruit crumbles.
And since fresh pineapple is at it’s prime in the UK springtime, this pudding is a great way to ease out of winter mode without giving up the comfort food entirely.
Serve this pineapple crumble with a scoop of ice cream alongside – it’s hands-down the best accessory! Either vanilla, coconut or pineapple ice cream would all pair well.
Why you’ll love this recipe
Four reasons! This pineapple crumble is:
- Generously proportioned – it can serve 4 hungry diners or stretch to 5 more dainty servings with easeContent
- Quick & easy – it can be in the oven in around 15 minutes
- Surprising – nobody will be expecting tropical fruit underneath that crisp crumble topping
- Versatile – it’s easy to make in individual serving pots or one large one
Ingredients
Try your hardest to use fresh pineapple – it’s the best option for this recipe. You’ll need a medium-sized ripe one, giving around 500g of fruit once the skin and inedible core have been removed.
I’ve included a little cornflour with the pineapple. This helps turn the juice from the pineapple lusciously saucy when combined with the sugar.
I’ve included desiccated (shredded) coconut in the crumble topping to give both texture and flavour. Although I used store-bought, it is possible to make your own.
Step by step instructions
Arguably, the most time-consuming aspect of this pineapple crumble recipe is preparing the fruit, but it’s only a five-minute task. If you are unsure how to cut pineapple, take a look at these instructions.
Step 1: Preheat the oven to 180C/ 350F/ GM4 and grease an ovenproof dish with butter
Step 2: Prepare the pineapple by removing the ends, skin, ‘eyes’ and core. Chop into small pieces (if your pineapple yields too much fruit, the leftovers can be frozen). Put in a bowl and sprinkle the cinnamon, brown sugar and cornflour over the top. Mix with a spoon
Step 3: Make the crumble topping by rubbing the butter into the flour and white sugar until it resembles breadcrumbs. Mix in the coconut, demerara and oats, using your fingers to briefly rub them in too (20 seconds)
Step 4: Tip the pineapple into the prepared dish and spoon the topping over it, then bake for 25-30 minutes until the fruit is bubbling and the topping is golden brown (cover loosely with foil if the coconut appears to be browning too quickly)
Let sit at room temperature for 10-15 minutes before serving.
Expert tips
It is pretty hard to mess up this recipe for pineapple crumble as it’s very straightforward. However, as always, here are some watch-points to help ensure a successful bake:
- Use the right quantities – a set of digital scales is invaluable when it comes to any baking recipe. They are so much more accurate that cup measurements
- Pick a ripe pineapple – it will be juicy and sweet – taste it to check if needs be
- Ensure all skin, the tough core and any ‘eyes’ are removed from the pineapple – if left on the pineapple they will be unpleasant to chew
- Don’t forget the cornflour when preparing the fruit base – this is essential to create a sauce around the fruit and avoid an unappetising liquid at the bottom of the pan
- The cinnamon and coconut are both optional. You can make a straight pineapple crumble without them if desired
Frequently asked questions
Without a doubt, this recipe is best made with fresh, ripe pineapple. However, should this not be available tinned or frozen fruit can be used instead.
For tinned, pick pineapple that is canned in juice rather than syrup and take the time to drain the fruit well, to avoid a soggy bottom
Similarly, if using frozen pineapple, do let it full defrost and drain away the liquid – try defrosting in a sieve suspended over a bowl
Yes, this recipe can easily be made vegan. Simply replace the butter with a non-dairy alternative and add an extra pinch of salt to the crumble topping mix
This pineapple crumble is easy to make in advance – simply follow the recipe fully, let cool and store in the fridge for up to 24 hours.
Reheat in a moderate oven as required (20 minutes at 150C/ 300F/ GM2). It will be slightly drier than if eaten fresh, but only marginally so.
Avoid letting the cut fruit sit around for hours before baking the crumble as it will emit liquid that will sink to the bottom of the pan – that’s why I suggest cooking straight away and reheating.
More popular crumble recipes
Have you made this pineapple crumble? I hope you enjoyed it – let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
📖 Recipe
Pineapple Crumble with Cinnamon & Coconut
Ingredients
For the Fruit Base
- 500 g Fresh pineapple chunks from a medium pineapple (weight is after skin & core have removed)
- 2 tablespoon Light brown sugar
- 1 tablespoon Cornflour cornstarch
- 1½ teaspoon Ground cinnamon
For the Crumble Topping
- 125 g Plain flour all-purpose
- 85 g Butter chilled
- 2½ tablespoon Granulated sugar
- ¼ tsp Salt
- 2½ tablespoon Desiccated coconut
- 30 g Oats
- 2½ tablespoon Demerara sugar
Instructions
- Preheat the oven to 180C/ 350F/ GM4 and grease an ovenproof dish with butter
- Prepare the pineapple by removing the ends, skin, eyes and core. Chop into small pieces and put into a bowl. Sprinkle the cinnamon, brown sugar and cornflour over the top and mix with a spoon
- Make the crumble topping by rubbing the butter into the flour and white sugar until it resembles breadcrumbs. Mix in the coconut, demerara and oats, using your fingers, briefly rubbing them in as you do so (max 20 seconds)
- Tip the pineapple into the prepared dish and spoon the topping over it, then bake for 25-30 minutes until the fruit is bubbling and the topping is golden brown (cover loosely with foil if the coconut appears to be browning too quickly)
- Let sit at room temperature for 10-15 minutes before serving.
Notes
Expert Tips
- Use the right quantities – a set of digital scales is invaluable when it comes to any baking recipe. They are so much more accurate than cup measurements
- Pick a ripe pineapple – it will be juicy and sweet – taste it to check if needs be
- Ensure all skin, the tough core and any ‘eyes’ are removed from the pineapple – if left on the pineapple they will be unpleasant to chew
- Any excess pineapple can be eaten or frozen
- Don’t forget the cornflour when preparing the fruit base – this is essential to create a sauce around the fruit and avoid an unappetising liquid at the bottom of the pan
- The cinnamon and coconut are both optional. You can make a straight pineapple crumble without them if desired
- Using real butter for maximum flavour in the crumble topping
- To turn this recipe vegan, replace the butter with a non-dairy alternative and add an extra pinch of salt to the topping
Dee Gill
I was interested to try this crumble topping on some homegrown Yorkshire Dales rhubard from our garden. It was delicious! Light, soft, coconutty, with a wonderful texture. I served with creme fraiche. Hubbie loved it! Will use recipe again. Thank you.
Jane Saunders
Oh how lovely. Thank you so much for trying the recipe in your own style – I’m yet to get a rhubarb crumble out here, but it’s on the cards.
Terri
Lovely pineapple 🍍 and coconut crumble. 🥥 My husband and I really enjoyed this combination!
Jane Coupland
So pleased to hear that. You can’t beat crumble in winter.
priscilla.
Tried this recipe and it was fantastic. The sugar content is perfect and so are the instructions to make it. My family really enjoyed it. Thank you for the recipe Jane.
Jane Saunders
Hi Priscilla – thankyou so much for your lovely comment. So pleased your family all enjoyed it 🙂
Sheila Mace
Hi Jane, is the Demerara sugar sprinkled over the top of the crumble before it goes in the oven?
I am looking forward to making this,it sounds lovely.
Jane Saunders
Ahhhh… I missed it out. Thanks for letting me know – it gets mixed in at the same time as the coconut and oats – updated the recipe to say so now.
Hope you enjoy it.